Za'atar Chicken and Zhoug Couscous
with Charred Courgette and Fresh Tomato Sauce
This delicious Za'atar Chicken and Zhoug Couscous has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Courgette
(May contain Celery)
1
Garlic Clove
125
Baby Plum Tomatoes
260
Diced Chicken Breast
1
Za'atar
110
Couscous
(Contains Cereals containing gluten May contain Soya)
20
Chicken Stock Paste
25
Sun-Dried Tomato Paste
50
Zhoug Style Paste
75
Low Fat Natural Yoghurt
(Contains Milk)
Not included in your delivery
220
Boiled Water for the Couscous
½
Sugar for the Sauce
75
Water for the Sauce
Nutritional information
Utensils
Instructions
Boil a full kettle.
Trim the courgette and slice into thick 1cm rounds. Peel and grate the garlic (or use a garlic press).
Halve the baby plum tomatoes.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, add the chicken and za'atar. Season with salt and pepper.
Fry until the chicken is golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
While the chicken cooks, put the couscous in a bowl.
Pour in the boiling water for the couscous (see pantry for amount), stir in half the chicken stock paste, then cover tightly with cling film.
Leave to the side for 10 mins or until ready to serve.
Heat another large frying pan on high heat (no oil). When hot, add the courgette and cook until charred, 3-4 mins.
Turn only every couple of mins - this will result in the courgette picking up some nice colour. Once cooked, season with salt and pepper.
Remove the pan from the heat.
When the chicken is cooked, add the garlic, sun-dried tomato paste, baby plum tomatoes, sugar and water for the sauce (see pantry for both amounts) and remaining chicken stock paste to the pan.
Stir together, then simmer until the tomatoes have softened, 4-5 mins.
Once softened, gently squish the tomatoes in the sauce using a fork or spoon.
When the couscous is ready, fluff it up with a fork and stir through the zhoug.
Share the zhoug couscous between your bowls, then spoon over the za'atar chicken and charred courgettes.
Finish with a drizzle of yoghurt over the top.
Enjoy!
